1. Who are the top ten actresses in Heaven and Earth? 2. What is the consumption like at Heaven and Earth Nightclub in Beijing? 3. Jining’s special snacks 4. Xi’an’s consumption in the world of heaven and earth Who are the top ten beauties in the world of heaven and earth

Nicknamed the number one female student in Beijing: 17-year-old Feng Zhuzhu (first from left, third floor point) during a leaf-viewing autumn tour in Xiangshan in 2001 Taiwan’s champion for four consecutive years—minimum 8,000

Tan Yan, one of the top ten stars in heaven and earth—nicknamed “Little Snake” (photo in bar uniforms

Three famous Macau “Shley” sisters— Published from the 11th to the 15th of every month - minimum 12,000

Ozuka, the top ten star in the world - the famous "private room soprano" (photographed in work clothes on the fourth floor)

The top ten in the world Signature dish Xiao Jilin

Lu Xu (fourth floor work uniform photo - graduated from Beijing International Studies University

Tan Wenxiao, one of the top ten dishes in heaven and earth) Sui

J Qin and Cilee, who graduated from the Beijing Dance Academy, civilized the capital with double-fire cannons - the lowest price is 10,000

Ajin, the top ten signature dishes in the world

Heaven and the world Zhang Xiaoyan, the second most famous prostitute in Beijing - minimum 8,000

"Shley's" eldest sister Rerne and younger sister Abao

What is the consumption of Beijing Tiantianrenjian Nightclub

The specific facilities and consumption situation of Beijing Heaven and Earth: DISIC tickets are 500 yuan, weekends are 580 yuan, and you can get a free drink (usually mineral water (Tianyi Brand Coke, etc.) retail price is 70 yuan / serving. The speakers in the hall are imported from the United Kingdom. It is designed and installed by professional sound engineers from the original factory (absolutely first-rate and worth 200,000-300,000 pounds). The lobby is generally a place frequented by hotel guests. There are many young people (why? Everyone knows that those who can afford the Great Wall Hotel cannot There is nothing to say about the small money of 500 yuan HOHO. The personal qualities of the Beijing Tiantianrenjing box attendants: All box attendants are very strict and must be female. The height must be 165-175, and the age must be under 28 years old and over 18 years old (except for the foreman department manager). , must be proficient in Mandarin and English, and must have a college degree or above (the company recruits employees from major universities every year.

Must receive formal training for 30 days before taking up the job to master the necessary service knowledge, including simple Japanese, Korean, etc., as well as the prices and names of various menus, drinks, etc.

Working hours are from 8:30 to 2:00 in the evening. Generally, entry and exit are through the employee-only channel.

The salary is normal. The waiter's basic salary is 3,000 plus box commission (8-10% of the box consumption is not allowed to be tipped.

Department managers 8,000-10,000 plus subsidy to work and implement a punch-in system (employee membership cards are supervised by the security department). Beijing Tianshang What is the most expensive wine in the world?

Source——

Jining Specialty Snacks

1. Dried Pork Rice

Dried Pork Rice Dried pork rice is a traditional specialty in Jining City, Shandong Province. It is made from selected fresh pork belly or tenderloin and cooked with traditional Chinese special pork over slow fire over charcoal. The pork has a bright red color and a delicious texture. Crispy, refreshing, fat but not greasy, every eater will feel the fragrance in their mouth.

Dry rice is made from local high-quality 501 rice in Jining, Shandong Province, steamed in a bamboo steamer. The rice grains are crystal clear, like pearls, and the taste is refreshing and sweet.

甏: A vessel for holding food. 甏肉: As the name suggests, cooked meat is served in a 甏. The origin of meat can be traced back to the eve of liberation. At that time, operators carried food on poles through the streets, carrying rice on one end of the charcoal stove and placing the rice on the charcoal stove. This method can save charcoal and make the meat more edible. Create a different flavor. After liberation, with the gradual improvement of living standards, 甔肉 gradually disappeared from people's lives and was replaced by iron pots and stainless steel pots, but the name of 甏肉 has been used to this day. Nowadays, jerky rice is not only limited to pork, but also includes several special dishes: "gluten meatballs", "meat rolls", "tofu cubes", "eggs", "kelp", etc. , which not only enriches and develops the jerky rice, but also adapts to the eating habits of modern people, but the "stewed meat", "gluten meatballs", "meat rolls", etc. are indispensable for eating jerky rice. Delicious food.

"Meat": The big chunks are a distinctive feature. The meat is fat but not greasy. Although the taste is simple and beautiful, it seems to have a refreshing feeling that overwhelms all the fancy. "Gluten Meatballs": The meat is tightly wrapped with gluten, which is purely handmade. The gluten combined with the meat gives the mouth a comfortable feeling. The meat filling is carefully prepared and has its own fragrance, making it a very popular dish. "Meat roll": made of tofu skin rolled into meat. In addition to its delicious taste and texture, this product is also rich in nutritional value. In addition, there are "eggs", "shredded tofu", "tofu cubes", "Sixi meatballs", etc. These dishes are all heated in the old soup filled with boiled meat. They interact with each other and complement each other. Forming a unique taste that is very different from eating them separately. Today, with all kinds of delicacies gathered, jerky rice is still loved by most people in Jining, and jerky rice has also continued to develop and grow, and has now become Jining's leading specialty food.

2. Yanzhou Hot and Spicy Soup

Among the famous products and delicacies of Yanzhou, the most famous one is Hu Hot Soup. There is a saying going around, "If you don't drink spicy soup, you will never know how delicious it is." Hu spicy soup can be said to be "the fragrance is ten miles away from the altar, and you will be drunk when you smell it." The spicy Hu spicy soup is delicious, spicy and clear in color.

Yanzhou people love to drink spicy soup. I don’t know how many years this habit has been followed, and I don’t know which ancient gourmet created this delicacy that can be passed down from generation to generation. According to legend.

Yanzhou people are very particular about drinking hot and spicy soup, and they cannot drink it on all occasions. This particularity determines that drinking hot and spicy soup cannot be arranged at noon or evening, but can only be eaten as breakfast. Yanzhou people have a wide variety of breakfast varieties, including dumplings, steamed buns, rice, and noodles, but people are very fond of spicy soup. When you get up early in the morning, those who do morning exercises or walk, breathe in the fresh air, and the aroma of spicy soup wafts in the wind, which arouses people's appetite for soup. Quickly find a seat and sit down, fill up a big bowl of spicy soup, and take two sips. The feeling is simply wonderful. The thick soup flows into the intestines and stomach with the aroma, and it feels so comfortable. The kelp shreds and crushed peanuts in the soup fill your mouth with fragrance when you chew it. If you still feel that the flavor is not enough, you can pick up a spoon and scoop out some vinegar to adjust. If it's winter, you can put more pepper in the spicy soup, which is spicy, sour, crispy and fragrant. After a bowl of soup, you will immediately feel refreshed, relaxed and full of energy.

Hu spicy soup is a famous breakfast brand for Yanzhou people. There are them in hotels and small restaurants, and the most indispensable thing is to make them early. Men, women, old and young, everyone sat together in a group, each had a bowl of soup and two fried dough sticks, and chatted while eating. It was very interesting. If you drank too much or didn’t eat last night, wouldn’t it be nice to drink two bowls of soup in the morning to satisfy your hunger, quench your thirst, and nourish your stomach?

The preparation of Hu spicy soup is very particular. Although the raw materials are the same, they are different due to different production techniques. Some people make them with a better taste, fragrance and color, while others make them slightly inferior. In fact, there are only a few raw materials for Hu spicy soup, and they are very common. There are flour, shredded kelp, peanuts, pepper, vinegar, and that's it. Once you have all these things ready, the next step is to make it. First, mix the dough. Don’t use too much water and make the dough hard. Put the mixed dough into a cloth bag and wash it repeatedly in water. Over and over again, slowly wash away the starch. What’s left is gluten. Then it’s time to start. firing. Put the gluten-washing water in a pot, add broken peanuts, and bring to a boil. The fire can be rapid or slow. After the water boils, put the cut kelp shreds into the pot, and then Add pepper as appropriate, and after a while, a pot of spicy spicy soup with a beautiful aroma and color will be cooked.

Making Hu spicy soup relies on experience. It depends on the color of the soup and the heat of the pot. It can be said that the stalls at Xinglong Night Market Pedestrian Street and Jiuguankou are perfect.

What, why don’t you hurry up and have a bowl?

3. Xizhangzhuang Edible Fungi

Xizhangzhuang Village, Guanyi Town, Liangshan County, Shandong Province, develops edible fungi as its leading industry, and its output value accounts for 70% of the village’s total economic output %above. As the leading industry in Xizhangzhuang Village, edible fungi production has an annual output value of 120 million yuan and a profit of 9.6 million yuan. The output value of the edible fungi industry accounts for 92.3% of the total village economy. There are 202 households engaged in leading industries in the village, accounting for 62% of the total number of households in the village.

As of the end of 2010, Xizhangzhuang Village took advantage of the situation and established the Guanyi Modern High-tech Edible Fungi Industrial Park. The industrial park covers an area of ??more than 600 acres and has an activity compound for the Provincial Edible Fungus Expert Advisory Group. There are 1 key agricultural leading enterprise, 1 municipal key agricultural leading enterprise, and 5 county-level leading edible fungi enterprises, focusing on the production of enoki mushrooms, king spores, pocket mushrooms, black fungus, coprinus and other edible fungi products.

At present, all edible fungi production in Xizhangzhuang Village adopts a standardized production scale. The entire industrial park produces 10 tons of edible fungi per day, housing more than 1,600 rural surplus laborers, and the per capita income of farmers in villages and towns reaches 8,300 yuan, while the township where the village is located The per capita income of farmers is 6,400 yuan, and the per capita net income of farmers in the counties and cities where the townships are located is 5,246 yuan, which is more than 20% higher than the per capita savings income of farmers in the county.

4. Liangshan bad fish

Liangshan bad fish is a specialty of Liangshan County, Jining City, Shandong Province. Bad fish is a traditional delicacy in Liangshan. Crispy fish bone noodles are fresh and delicious, and are a favorite of the elderly with bad teeth. Residents along the Yellow River will cook this delicacy, and Liangshan bad fish is the most famous.

Baoyu is a special dish in Liangshan area. It cannot be eaten in other places. Even the word "baoyu" is difficult to find in ordinary dictionaries. Indeed, bad fish is a "local specialty" in Liangshan area "from content to form".

The Liangshan area has always been a natural flood storage and detention area for the lower reaches of the Yellow River and Wen River. When floods come, there will be one, and when the flood recedes, there will be thousands of large and small puddles. As long as the water accumulates, it can be retained. There are a lot of fish, creating unique conditions for residents in this area to "fish from the bottom of the lake". Except for the larger fish, which are planed, drained, and dried in the sun, the remaining fish are made into bad fish. This is because large fish cannot be used to make bad fish. Fish over four inches are not suitable. First, the bone spurs are difficult to rot. Second, it is not easy to taste.

Speaking of how to make bad fish, almost every household knows it. The author actually experienced it at home when I was a child. Clean up the fish one by one without removing the scales, and then set up a large iron pot in the yard. The stand is very simple, just use three stacks of blue bricks, open them upright, and put the pot on them. Then braid the garlic (wash the dried garlic stems and leaves with water, spread them on the bottom of the pot, then place the fish head to tail, one by one, and sprinkle a layer of salt and pepper on each layer. After all the fish are stacked, Just cover the fish with water, cover the pot, and cook it under the pot. As the fire under the pot slowly burns, the aroma in the pot will become stronger and stronger

As the saying goes. , "You can't eat hot tofu in a hurry." In fact, it's true that you can't eat good bad fish in a hurry. To make bad fish, you need to use slow fire (slow fire, it takes a long time, sometimes it takes a whole night. Therefore, firewood is usually used to make bad fish. , after three or two hours, the fragrance is fragrant. At this time, put out the open fire, use a dark fire (charcoal fire) to "warm", and then go to sleep. It will not be until the next morning, open the lid of the pot, that the pot full of bad fish will be truly cooked.

This is just the process of making bad fish at home, and it can last for several days for the whole family.

Liangshan bad fish has been famous for a long time. It is said that during the Kangxi period of the Qing Dynasty, the scholars and Yongzheng emperors made it. During the reign of Juren, Zheng Banqiao, a Jinshi during the Qianlong period (1693-1765 AD) knew Fan County (his old city was near Fancheng Village, Zhao_dui Township, Liangshan County). When he served wine with bad fish, he left a hymn:

I don’t know how fresh crucian carp is on the lake.

Now I can taste the taste of your family.

A pack of bad fish is worth ten thousand dollars.

Although all kinds of wild fish can be made into fish, crucian carp is the best fish. The body length of the finished fish is mostly 15-20 cm. The sides are flat and thick, and the abdomen is round. The head is short and the snout is blunt. The gill rakers are long and thin, and the pharyngeal teeth are flat. Large. The lateral line is slightly curved. The dorsal fin is relatively straight, and the third spine of the dorsal fin is serrated. The end of the pectoral fin reaches the starting point of the pelvic fin. Gray, with each fin ray gray. It is produced all year round, and the crucian carp is the most plump from February to April.

There are many records of crucian carp in "Lü Shi Chun Qiu". The most beautiful crucian carp is a good food and has been used since ancient times. "Compendium of Materia Medica" says: "Curacarus is seasoned to fill the intestines and is not harmful to diseases. It is the only fish that can be eaten regularly." "Compendium of Materia Medica" says: "Curacarus is warm in nature and non-toxic." , the most edible among all fishes. ""Yilin Compilation Essentials": "Crucian carp is gentle in nature, can swim in the water without drying up, and can nourish the spleen without being unclear, so it is valuable for the ears.

"Ben Jing Feng Yuan": "Crucus carp has a warning against Magnolia officinalis. Use Magnolia officinalis to relieve stomach qi, and crucian carp can benefit stomach qi." ”

Modern nutritional analysis shows that every 100 grams of crucian carp contains the following nutrients: calories 108.00 kcal, protein 17.10 grams, fat 2.70 grams, carbohydrates 3.80 grams, cholesterol 130.00 mg, vitamin A 17.00 micrograms, vitamin B10.04 mg, vitamin B20.09 mg, niacin 2.50 mg, vitamin E 0.68 mg, calcium 79.00 mg, phosphorus 193.00 mg, potassium 290.00 mg, sodium 41.20 mg, magnesium 41.00 mg, iron 1.30 mg, zinc 1.94 mg, Selenium 14.31 micrograms, copper 0.08 mg, manganese 0.06 mg, etc., are very nutritious

Liangshan bad fish has two major characteristics:

The first is "bad but not bad", so-called. "Bad" means that the scales, bones and spines of the fish are well cooked and crispy. The so-called "not bad" means that the fish body is intact and the fish meat is rotten but the tendons are hard and chewy.

Second, the raw materials of the fish are bad. The "whole fish" of grass carp including scales is used. These two characteristics determine its comprehensive nutrition and high utilization rate. Naturally, Liangshan bad fish is known as a longevity and beauty food and is highly favored by "foodies". /p>

At present, vacuum-packaged Liangshan fish is on the market.

5. Liangshan Yijiu

Liangshan people have always been famous for their loyalty at home and abroad. There is a tradition of drinking a big bowl of wine and eating a big piece of meat.

Visit Liangshan and drink the righteous wine!

Shandong Liangshan Winemaker! Factory Co., Ltd. is located at the foot of Shuibo Liang Mountain, the birthplace of one of China's four famous novels, "Water Margin"; it was founded in 1976, covering an area of ??30,000 square meters, a building area of ??16,000 square meters, and an annual production capacity of 3,000 tons , currently has 398 employees, including: 69 professional engineering and technical personnel with college education or above. It is a liquor production enterprise with annual sales of more than 40 million yuan and annual profits and taxes of more than 10 million yuan. It is a member of the China Brewing Industry Association.

According to historical records, there are countless heroes in Liangshan in "Water Margin". There is a Shili Xinghua Village at the east foot of Liangshan. There is an Xinghua Stream in the village. The source of the stream comes from the "Xianquan" on the top of Liangshan. "Old man Wang Lin and his daughter Xingmei brewed the intoxicating wine by the stream, fragrant through the apricot forest. The heroes of Liangshan all took the lead in righteousness. They eliminated gangsters and bullies, killed the rich and helped the poor, and the common people all applauded and praised you. One liter and one dou of grain were delivered to Wang Lin's wine workshop, and the wine was brewed. The wine was packed in silk bags and delivered to the village with the beating of gongs and drums. Once the wine jar was fragrant, all the heroes in the Water Margin village were full of praise and named it in public.

After Song Jiang was recruited, Emperor Huizong of the Song Dynasty heard about the good quality of this wine, so he sent Zhao Tan to lead his officers and soldiers to seize the wine for himself. When Emperor Qian of the Qing Dynasty visited Liangshan, he visited Shili Xing in person. He drank with Gu Yue, the eminent monk in the temple, and praised the righteous wine. This is evidenced by the ancient altar of the Song Dynasty unearthed at the foot of Liangshan Mountain. On the altar, there is an inscription: "Among the three thousand pavilions listed, incense ranks first." At home, the three houses next door were drunk, and they opened the altar with ten miles of incense. "

Over the decades since we established the factory, we have been exploring the Water Margin culture of Liangshan heroes with the word "righteousness" as the first axis, and on the basis of inheriting the unique craftsmanship of the original Wanglin winemaking, we have combined modern craftsmanship and technology , devoted themselves to research and adjusted the original single-grain brewing to a multi-grain brewing process to gradually improve the quality, and the products are now produced in three series: "Yi" brand, "Shuibo" brand and "Liangshan Haohan" brand. There are nearly a hundred varieties, which have been highly praised and given books by Chinese and foreign leaders, experts, celebrities and other people inside and outside the industry. The former Minister of Defense, General Zhang Aiping, wrote an inscription praising "Liangshan Fine Wine", and the national wine master Zhou Henggang praised "Long-flavor wine". "Treasure among the best", Xiong Zhishu, a national wine-making expert, wrote an inscription praising "the righteous wine in the water, the fragrance drifting across Jiuzhou". Dozens of experts and social celebrities, including famous calligraphers and painters Zhu Xueda, Yu Taichang, Sun Molong, and President Miao Zhilan, etc. Leaders and experts from the China Liquor Industry Association visited our company for guidance, inscriptions, paintings and commemorations. At the same time, we were awarded the Golden Goblet Award by the China International Poetry and Wine Festival and the Gold Medal at the First China Food Expo.

Some products such as 52% Yijiu, 35% Yijiu, 38% Shuibo Tequ, 46% Shuibo Laojiao, 39% Liangshan Haohan, 46% Liangshan Haohan, etc., have been rated by the First Light Industry Federation of Shandong Province for several consecutive years. , Shandong Provincial Light Industry Office, and Shandong Provincial Liquor Industry Association rated it as an excellent product. At the same time, our factory has been rated as a "Contract-abiding and Trustworthy Enterprise" by the city and county for consecutive years, as well as an advanced unit at the city and county levels, and a city consumer satisfaction unit. A meritorious enterprise in the economic development of Liangshan County and a member of the "China Brewing Industry Association". In 2004, it was rated as the first "Chinese Local Cultural Famous Wine" by the Ministry of Culture of China. In 2005, it was recognized as "Shandong Light Industry Famous Brand" by the Shandong Provincial Light Industry Office. In 2006, it won the title of "Chinese Cultural Famous Wine" from the Ministry of Culture of China, and passed ISO9001:2000 and ISO14001:2004 international quality and environmental management system certification. It is the first batch of professional manufacturers in our province to win the "National Liquor Production License".

We have a group of loyal and courageous people who are working diligently in Liaoerwa, which used to have vast water and stretched for 800 miles. Today, it is surrounded by green pines and cypresses, outstanding people, historical sites, and the fragrance of fine wine. On the land of Shuibo Liangshan with rich cultural heritage of Water Margin, we are working hard and persistently on the road of advancing the wine making industry. Our hearts are open and sincere, and we welcome leaders, experts, guests and friends from inside and outside the industry to visit us for guidance and wine tasting at any time.

6. Sihe watermelon

Sihe watermelon is produced in Nanguanji, Dongzhengzhuang, Qiying, and Haolou along the west bank of the Sihe River in Jiezhuang Street and Shiqiao Town. , Liheya, Zhangqiao and other villages. It began in the late Tang Dynasty and has a history of more than a thousand years. Sihe watermelon is medium in size and has a crisp and sweet taste.

In 1972, a new variety "Mibao" was introduced and exported to Japan, which was well received by foreign businessmen. In 1985, new generation varieties such as "Zhongyu No. 6", "Zhengzhou No. 3", "7451" and "8155" were introduced. In 1986, excellent varieties such as "Xin Hongbao" and "Jinzhong Guanlong" were introduced, which contain sugar. The amount is above 10%, and the highest is 12-13%. In the first watermelon exhibition evaluation of Shandong Province in 1986, "Zhengzhou No. 3" and "Zhongyu No. 6" produced here won the High Quality Watermelon Award. In the 1987 Jining City Watermelon Evaluation, "Jinzhong Guanlong" won the Extraordinary Watermelon Award, and "7451" won the Excellent Watermelon Award. Premium Watermelon Award.

7. Yutang pickles

Jining’s famous pickles. Dai Yutang, a native of Suzhou in the Qing Dynasty, used southern technology to produce northern-style pickles. The main dishes include wrapped melons and ground tomatoes. Tang Pickles is a century-old restaurant founded during the Qianlong period of the Qing Dynasty. The pickles produced by it were presented as tribute to Beijing that year, and enjoy the reputation of "the most delicious in the south of the Yangtze River" and "famous in Beijing Province", and are well-known all over the country.

Yutang pickles, Jining’s famous pickles. Dai Yutang, a native of Suzhou in the Qing Dynasty, used southern technology to produce northern-style pickles, which was praised as "famous in Beijing Province" and "famous in Jiangnan". The main dishes include Baogua, ground eggplant, drunken crab, bad fish, mixed vegetables, etc., which has a history of more than 100 years since the Qing Dynasty. It is one of the famous snacks in Shandong. In the early years of the Republic of China, Linqing's "Jimei Sauce Garden", Beijing's "Liubi Ju", and Baoding's "Huaimao" were as famous as Jining's "Yutang". It is known as the four major soy sauce gardens in Jiangbei. Yutang pickles are sold all over the canal. As a "tribute", they are known as "famous in Beijing Province and the most delicious in Jiangnan."

Jining Yutang Sauce Garden Co., Ltd. (formerly known as Yutang Sauce Garden, was founded in 1714 and has a history of 300 years. It is the only "Chinese time-honored brand" enterprise in southwestern Shandong. Yutang products have unique local characteristics and are deeply loved by consumers. Popular in the market, it is famous for its excellent selection of ingredients, meticulous workmanship, and the combination of northern and southern flavors. As early as 1910, Yutang's Yuannian soy sauce, assorted radish, and excellent winter vegetables won awards at the "Nanyang Industry Exhortation Conference" held in Nanjing. Medal of Excellence; at the "First Articles Exhibition of Shandong Province" in 1914, 42 kinds of Yutang products were exhibited, and 35 kinds won awards (among them, 16 kinds of wine, 16 kinds of pickles, special winter vegetables, and Yuannian soy sauce all won the best prizes) Gold Medal Award for Excellence, and Huang Nen Sweet Sauce won the Silver Medal Award for Excellence; in 1915, Yutang products won the gold medal at the Panama Pacific Exposition. According to the record on page 172 of "Records of China's Participation in the Panama Pacific Exposition": Jining Yutang Pickles, Soy Sauce, Wanguo Spring Wine, Jinbo wine, banquet wine, and ice snow dew wine have won six gold medals and awards. In recent years, the Yutang trademark has been rated as a "Famous Trademark of Shandong Province" by the Shandong Provincial Administration of Industry and Commerce and consumers, and Yutang pickles have been rated as Shandong Province's Economic and Trade Commission. Famous brand products, Yutang soy sauce, vinegar, soy products, and sauce series products were rated as "National Quality Food Standards" by the National Food Association, and were awarded the honorary certificate of "China's Backbone Food Enterprise".

Yutang Sauce Garden was certified as a "Chinese Time-honored Brand" enterprise by the former Ministry of Domestic Trade. At the same time, it was elected as a governing unit of the China Seasoning Association. As one of the four famous pickle seasoning brands in the country, the Yutang brand has unique economic and cultural value and is a valuable intangible asset in Jining's economic development. Yutang products have been to Beijing many times and tasted by party and state leaders. In 1957, the 1st Commander-in-Chief once praised Yutang pickles as "very good" and "has four characteristics: fresh, tender, sweet and crispy". (Yang Yichen, "Recalling a summons given by Commander-in-Chief Zhu to me", "Finance and Trade Front", November 2, 1979, fourth edition. Later, some party and state leaders and celebrities in the literary and art circles, such as Xiao Hua, Gu Mu, Yuan Baohua, Liu Lantao, Kuang Yaming, Kong Demao, Hou Baolin, Qiao Yu, etc. and some international friends also visited Yutang and tasted it, and wrote inscriptions as a souvenir. In April 2010, Shandong Yutang Sauce Garden signed an agreement with the American Temeke Company to cooperate in production. The fourth generation condiment - concentrated chicken (beef juice). In January 2011, Yutang Jinbo wine, which won the gold medal at the Panama Pacific Expo, disappeared from the market for more than 20 years. After in-depth research and development by technical staff, it has been reborn with a new look. "Return to the world". At the same time, "Yutang people" also re-launched traditional craft wine products such as ice snow dew wine based on past traditional crafts.

After nearly 300 years of R&D and innovation, Yutang Sauce Garden has become the largest brand in China. The rich condiment product line now produces six series and more than 300 varieties of pickles, soy sauce, vinegar, sauce, fermented bean curd, and gifts. Yutang pickles are the flagship product of Yutang Sauce Garden and have been selling well. As a local specialty, it has been popular since In the Qing Dynasty, it began to be used as a tribute to Beijing, forming a unique gift culture of Yutang pickles, which is a good gift for people to visit relatives and friends and do business.

8. Brick-roasted turtles

Brick-roasted turtles. Lao Turtle, when hearing the name, feels a bit strange, and it is true. Its cooking technique is very unique, and the word "original" is more appropriate to describe it. It is more original than the methods of stir-frying Lao Turtle and steaming Lao Turtle. It is praised by people in my hometown as "the most unique cooking technique of old turtle".

My hometown is on the shores of Weishan Lake. Old turtle is also called steamed turtle, turtle, and turtle. Eating methods such as making soup are very popular among diners, and the delicacy of brick-roasted turtle is a game made by creative fishermen and has strong local characteristics.

Before liberation, the fishermen on the lake caught fish. The ones that can be sold are sold, but the dried pickled fish that cannot be sold is the only one that makes people worried. No one wants to sell them. If they are released, they may be fished out by some creative young men of yours in a while. , they tied it and cooked it and ate it. They found three square bricks, put the turtle on top of the square bricks, and cooked it slowly over an open fire. It tasted really delicious. After going back and forth, the craftsmanship continued to improve. It has become a secret delicacy among the people.

The highest state of gourmet food is that the main ingredients should be natural, vigorous and fresh, and use as few processing steps as possible to make a delicious and nutritious dish. It is extremely important to use wild old turtles as the main ingredient in brick-fired old turtles; the other thing is to choose bricks. The red bricks used for building walls are not good. One is too thick and the other is too small. It is best to choose the kind that is not too soft. Thick square old blue bricks are used to pave the floor. The fire must be made with firewood, and bundled wheat straw is the best. From the main ingredients, ingredients and even fuel, it is completely original and original. Even cooking utensils and knives are not used, making it a delicious food. The highest artistic conception.

Brick-roasted old turtle does not require too complicated cooking skills. When making it, prepare a wild old turtle, wash the dirt on the surface with water, and build square bricks into a "door" shape. , the "door beam" sandwiched the old turtle with two square bricks, and then tied it firmly with iron wire. Dot wheat straw in the "door" and bake it slowly. After a while, the temperature inside the old turtle's shell rose, threatening to destroy everything inside. The old turtle hurriedly put its head and feet out of the shell, but the fireworks retracted it back. The old turtle just stretched its long neck repeatedly. Extend and then retract. The baking fire should not be too fast. Too fast will easily burn the old turtle to death. If it is too slow, the old turtle will suffocate. The best way is to smoke the torch for a while and then continue it. In order to lower its body temperature, the old turtle painfully vomits or excretes all the dirt in its belly. At this time, remove the fire, take the ingredients that have been prepared: chopped green onion, minced ginger, five spices, monosodium glutamate, salt, etc., mix it with soy sauce and cooking wine to make a bowl of "beautiful" soup, and put it on the severely dehydrated old turtle. In front of him, at this time, the desire to survive made the old turtle completely forget about the soup in the bowl in front of him. He stretched his neck anxiously and drank up the "beautiful soup" in a short time. After the old turtle was heated, all the capillaries in its body expanded, and the ingredients swallowed penetrated into the whole body in a short period of time.

After about three to five minutes, burn it over high heat. During the baking process, keep turning it until it is cooked.

When I was a child, my friends and I often saw fishermen eating old turtles in this way in the swamps of the lake area. In recent years, as the price of wild old turtles has risen, few people use this primitive method anymore. This primitive and simple way of eating has become a fading memory.

9. Fish stew

Fish stew is a traditional delicacy in Liangshan. People generally regard fish stew as a delicacy during festivals or entertaining guests. In particular, the fish stew in Anshan Town is well-known in Shuibo. In the early years of the Republic of China, there were more than 10 households specializing in fish stew in the town. Among them, the stewed fish raised by Chen's second brother is the best.

The production method is: combining traditional folk production methods with Jining Xiaozhaikou's "fish boiled on mosquito fire and fried on high fire" technique, and it is carefully made. His stewed fish is not only delicious, but the fish bones are soft and won't hurt your mouth. The fish tendons are hard and chewy, with a long aftertaste, which is highly praised by customers.

The technique of making Anshan fish stew has been passed down from ancient times to the present and is famous far and wide. Nowadays, it has become a famous dish for entertaining guests in towns and cities, and was once listed as one of the four famous foods in the original Heze area.

10. Jinxiang Tribute Rice

Jinxiang is not only rich in garlic, but also has a pollution-free vegetable base of 200,000 acres. Currently, the annual output of vegetables is 500 million kilograms, including onions and celery. More than 30 varieties of vegetables, cucumbers, peppers, etc. are on the market all year round. 100,000 acres of green onions from the United States and Japan were introduced and planted. In 1996, it was named the "Hometown of Chinese Onions" by the country. The "Jingu" brand millet cultivated by the people of Jinxiang is golden in color, sticky in nature, thick in soup, suspended but not floating, and oily but not greasy. It was a tribute of the Ming and Qing dynasties, ranking first among the "four famous rice" in China, and was included in the " Cihai" was named "Hometown of China's Golden Valley" by the Ministry of Agriculture in 1996.

Jinxiang Tribute Rice: Ma Miao Town, Jinxiang, Shandong Province, is a natural fertile land for growing millet. As early as the Qing Dynasty, the millet produced here was favored by the court for its good color, good taste and rich nutrition. Was designated as Gongmi. In particular, the porridge made from millet here is thick and oily.

Jinxiang tribute rice, Yantai apples, Feicheng peaches, Dazeshan grapes, etc. are listed as Shandong specialties and are unanimously recognized by the people. It is a great choice for gifting to relatives and friends, and for your own consumption.

Efficacy of millet: Millet has the effect of preventing and treating indigestion, preventing nausea and vomiting, and nourishing yin and blood. In addition to being rich in nutrients, millet has the highest tryptophan content among cereals, and tryptophan has the effect of regulating sleep. According to traditional Chinese medicine, millet is sweet and salty in taste, and has the functions of clearing away heat and quenching thirst, strengthening the stomach and dehumidifying, and soothing the stomach and inducing sleep. Cook porridge with millet and take it before going to bed, which can make people fall asleep peacefully.

Scientific consumption: Millet should be mixed with soybeans. This is due to the lack of lysine in the amino acids of millet, while the amino acids of soybeans are rich in lysine, which can supplement the deficiency of millet. Millet porridge should not be too thin.

Tips: Boil millet, purple rice, corn pancakes, red beans, mung beans, peanut beans, and red dates together until sticky. This kind of porridge is more nutritious and rich in carbohydrates, protein, It contains fat, trace elements and vitamins, especially suitable for people with poor appetite, gastrointestinal problems and bleeding.

Jingu millet is a famous specialty of Ma Miao Town. According to Jinxiang County Chronicles: Jingu, also known as Qitou Zhanjin Valley, is only produced in Mapo, Ma Miao Town, Jinxiang County. Jingu millet and Shandong Zhangqiu Rice/Shanxi Qinzhou rice/Hebei peach blossom rice are also known as the four famous rice in China. Jingu rice is golden in color, sticky and fragrant, has excellent rice quality, and is rich in nutrients, ranking first among the four famous rice. Jingu millet porridge smells fragrant and tastes sweet. , has the function of warming and moisturizing the intestines, and is a rare nourishing product. As early as the Kangxi period (1684), Kangxi and Zhang Yushu, the concubine of the Ministry of Rites, visited the south for a private visit. One day, they stayed at the Dawu Zhuang Army Horse Farm by the Zhao River in the west of Jinxiang City and drank it. The rice porridge made from local millet/mung beans was indeed sweet and delicious, and was highly praised as "Qimi". Jin Gu was awarded the title of "Qi Mi". Every year after autumn, the best local rice was selected and sent to the capital. From then on, it became famous and well-known. All over the country. In 1959, during the 10th anniversary of the founding of the People's Republic of China, Premier Zhou Enlai used "golden rice" to entertain foreign guests. In 1985, golden rice was included in Shandong's famous agricultural products. In the same year, it was selected into the Chinese National Specialties Encyclopedia and became the most popular food in Jining. One of the eight major specialties of the city. In 1996, Ma Miao Town was named the "Hometown of China's Golden Valley" by the Ministry of Agriculture.

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